Jesse Szewczyk is a recipe developer, food stylist, and current Senior Test Kitchen Editor at Bon Appétit. His work has been featured in The New York Times, Food Network, Epicurious, TODAY, Food52, The Washington Post, King Arthur Baking, The Kitchn, BuzzFeed, Tasty, Food & Wine, Allrecipes, Simply Recipes, and several other publications. He was named a Forbes 30 Under 30 of Food & Drink and is the author of Cookies: The New Classics (Clarkson Potter, 2021), which was named one of the best cookbooks of 2021 by The New York Times and The New Yorker. He is also the author of Tasty Pride (Clarkson Potter, 2020), a collection of 75 recipes and stories from the queer food community that raised $50,000 for GLAAD.

Teton Ridge is one of the foremost brands in the Western space, working to preserve the legacy of America’s most iconic way of life. Its portfolio includes sports, media, entertainment, lifestyle, and equine.

Geoff Tracy, a graduate of the Culinary Institute of America in Hyde Park, is the owner of four major restaurants in the D.C. area. In 2009, Geoff was awarded the Albert Uster “Chef of the Year Award”. In 2010, he was named one of the top 40 business people under the age of 40 by Washington Business Journal. In 2011, Chef Geoff’s Tysons won the RAMMY award for “Hottest Restaurant Bar Scene.” With Norah O’Donnell, Geoff is the author of NYT bestseller, Baby Love.

Executive chef of the Filipino restaurants Jeepney and Maharlika, Trinidad and restaurant owner Nicole Ponseca won Time Out Magazine New York City’s Best Restaurant and Battle of the Burger in 2014.

Joe Trivelli is co-head chef at London’s iconic River Café, where he has worked since 2001. Southern Italian on his father's side but born and raised in Kent, Joe’s first book, The Modern Italian Cook, was published by Seven Dials. It won the Fortnum & Mason Debut Cookery Book award and was named the Observer Food Monthly’s best book of 2018.

Meet Mei and Kyong, the dynamic culinary duo behind Two Plaid Aprons, who transitioned from the restaurant industry to the virtual realm, curating a vibrant food blog andprominent social media presence. With a wealth of experience from their restaurant days at Michelin restaurants to working with MOF’s at Institute Paul Bocuse and a deep connection to the dishes of their upbringing, Mei and Kyong share their culinary expertise with over 2 million avid followers across various platforms. Boasting 675K monthly viewers on their website, they have become influential voices in the online food community being featured on Fox4 KDFW, NBC5 DFW, The Dallas Morning News, Upworthy, The Straits Times, and more. The couple also collaborated with major brands such as Toyota, Oatly, Wright Bacon, and Cuckoo, to bring their unique flavors and stories to a broader audience. Their journey is a testament to their passion for infusing memories into meals and showcasing their journey from the professional kitchen to the heart of every home, one delectable dish at a time.

Sumayya Usmani is a food writer and educator who grew up in Karachi, Pakistan. Sumayya moved to London in 2006, where she lived for ten years before she made Glasgow home. She followed her father’s second career as a lawyer and practised the profession in both Pakistan and London. She eventually quit her twelve year legal career to follow her passion for sharing and writing about the flavours of her homeland, with a view to highlighting Pakistani cuisine as a distinct one. Sumayya's writing reminisces about food and memories of growing up in Pakistan, and she advocates cooking by "andaza" (sensory and estimation cooking), which is how she learnt to cook from her mother and grandmothers, from a very young age. Sumayya has worked with some of the biggest names in the food world, including Madhur Jaffrey, Sophie Grigson, Claudia Roden, Rachel Allen and Vivek Singh. She writes for and appears in many publications such as Delicious, Olive, BBC Good Food (naming her the go-to expert in Pakistani food), Saveur, Guardian, Sunday Herald, New York Times, Telegraph and Food 52. Sumayya has been on the Good Food Channel (with Madhur Jaffrey), BBC Radio 4's Woman's Hour and Saturday Live, as well as BBC Radio 2, BBC Asian Network and BBC Worldwide. She is also a panelist on BBC Radio 4's Kitchen Cabinet panel with Jay Rayner.

Brigid Ransome Washington is from Trinidad & Tobago but has been in the U.S. since she was 17.  She is a classically trained chef, a graduate of the Culinary Institute of America, where she was editor-in-chief of its  publication,  La Papillote. She is author of Coconuts. Ginger. Shrimp. Rum as well as Caribbean Flavors For Every Season, and has contributed to cookbooks by Joe Yonan Priya Krishna, and Von Diaz. Her food writing has appeared in Bon  Appetit, Epicurious, Food & Wine, Parents, Real Simple, Southern Living, The New York Times, The  Washington Post, and  many other publications.

A former West Coast editor of W, West writes about culture, food, lifestyle, and design for numerous publications. The Co-Creative Director of Grand Central Market in Los Angeles and a certified Master Food Preserver, he produces a retail collection of jams and marmalades.

Former Executive Food Editor of Refinery29, Weidemann created the blog Impatient Foodie in July 2015. Previously, she had a cooking show on Vogue.com called "Elettra’s Goodness," prior to which, she worked as a model for 10 years and was the face of Lancome cosmetics. She has a Masters Degree in Biomedicine from the London School of Economics.

With Eric Prum, Josh Williams is a founder of W&P Design, an innovative food and beverage company based in Brooklyn, NY, composed of a growing group of individuals passionate about the intersection of food and design.

Sulhee Jessica Woo, also known as the Bento Box Queen, is a home chef, artist, and social media personality of Korean, Chinese, and Hawaiian heritage. She is a proud member of the Asian American and Pacific Islander (AAPI) community and a mother of three lovely girls.

Jessica gained popularity on social media platforms, such as Instagram and TikTok, due to her amazing talent for creating intricate and visually stunning bento boxes. Through her art, she showcases her love for food, creativity, and dedication to being a great mom.

Jessica's bento boxes are not only aesthetically pleasing but also nutritious. Her creations often include a variety of fruits, vegetables, and protein sources, making them a perfect meal for her children and followers alike.

As an AAPI influencer, Jessica uses her platform to promote cultural awareness and highlight the beauty of diversity. She inspires her followers to embrace their own identity and encourages them to express themselves through their passions.

Jessica's work has been featured in various media outlets, and her influence continues to grow. She is a role model for many, especially for women and mothers who aspire to balance motherhood, creativity, and career.

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Joe Woodhouse grew up on farms in Cambridge and Scarborough. In his twenties he trained as a chef and worked in restaurants before embarking on a career as a food stylist and food and travel photographer. Joe has been a vegetarian since he was ten years old and has since developed a deep understanding of flavoursome vegetarian cooking that draws its inspiration from seasonality and good ingredients. He lives in London with his wife and two children.

A longtime food and travel journalist, Wulfhart writes the “Carry-On” column for the New York Times. Her work has also been published in Travel + Leisure, Bon Appétit, Condé Nast Traveler, the Wall Street Journal Magazine, and elsewhere.

Sophie Wyburd is a cook, food writer and presenter from South London. Formerly heading up the food team at Mob, you can now find her recipes in her debut cookbook Tucking In, and in her bestselling newsletter Feeder. Her recipes have been featured in The Times, Good Food, Sainsbury’s Magazine and The Financial Times, and she regularly appears on Saturday Kitchen. She also hosts sell-out supper clubs all over London, and co-hosts the I’ll Have What She’s Having and A Bit of a Mouthful podcasts.